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February 08, 2016

Weekly Meal Plan with Leftovers | Slow-Braised Shredded Beef

Yesterday, I made a huge batch of slow simmered beef for Drip Beef Sandwiches for the Super Bowl... and of course, we have leftovers. Thankfully, the beef was cooked with beef stock, onion and garlic seasonings, so it can translate into many different flavors - Italian, Mexican & American.

Last week, I shared how I turn freezer meatballs into lots of different meals (crumbled in soup, meatloaf, etc). This week, I thought I would share what I plan to do with this delicious leftover beef. Here are some easy ideas that can transform braised shredded beef into quick and yummy dinners.
Later this week, I'm going to share some of my freezer/leftover philosophy (along with some new products to help!).

This recipe begins by slow braising beef in tomatoes and herbs. We already have the slow-braised shredded beef, so I'll simplify this recipe by sautéing some onions and garlic, then adding some red wine and canned whole tomatoes. After this cooks for about 10 minutes, I'll add the beef. For a weeknight meal, we'll definitely be using regular dried pasta - or Emma's new favorite, frozen cheese ravioli : )

Shredded Beef Tacos

This photo is of some grilled chicken tacos, but I could do the same sort of set up, except with shredded beef... or we might just go the pico + cheese + lettuce + sour cream route. Either way, I'll make some fresh guacamole : )

Usually, this soup starts with braising beef, then adding vegetables and past at the end. Instead, I will just start with beef, beef stock, wine and add vegetables and pasta. The entire should take about 20 minutes.